A delicious and easy-to-cook one-pan chestnut chicken rice meal made using tender chicken meat and roasted chestnuts. This recipe is for 1 serving, if you’re cooking for the whole family, you can cook it in a rice cooker or pressure cooker.
Ingredients:
中文食谱：请在网页的右边点击Translate,然后选择中文翻译
1 Boneless Chicken Thigh (about 200g)
 |
| I removed the chicken fat and skin using this kitchen scissor. When handling raw meat, I’d use a cutting board liner for easy clean-up. |
4 slices Ginger
4 cloves Garlic, minced
1 Shallot, chopped
50g Roasted Chestnuts
1/2 cup Rice
1 cup Chicken Broth
Optional: some spring onion for garnishing
Some oil for cooking
Marinade:
1/2 tbsp Light Soy Sauce
1 tsp Corn Flour
1 tbsp Oyster Sauce
1/2 tbsp Mirin/ Rice Wine
1/4 tsp Dark Soy Sauce
Dash of White Pepper
1/4 tsp Sesame Oil
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method:
1.
2. Heat 1 tbsp of oil in the pan, stir fry ginger, garlic and shallot until aromatic. Add rice and stir fry for a few seconds for the water to evaporate. Add chicken broth, marinated chicken meat and chestnuts.
 |
|
I cooked this using Song Cho 16cm frypan, a multi-ply stainless steel pan without chemical coating. It’s safe to use in any cooking from low to high heat. |
3. Cover the pan and bring to a boil, reduce to very low heat (I use induction cooker heat level 2) and simmer for 20 minutes. When it’s ready, let the rice sit for 10 minutes. Garnish with spring onions and serve warm. Drizzle some sweet soy sauce if you like it more flavourful.
